SOUR CREAM COFFEE CAKE

SOUR CREAM COFFEE CAKE image

Categories Cake

Number Of Ingredients 15

For the filling:
1/3 cup (75 mL) firmly packed light brown sugar
2 teaspoons (10 mL) ground cinnamon
2 teaspoons (10 mL) allpurpose flour
1 cup (250 mL) coarsely chopped pecans
For the cake:
31/2 cups (875 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/2 teaspoon (2 mL) salt
10 tablespoons (11/4 sticks/138 g) unsalted butter, softened
1 cup (250 mL) sugar
3 large eggs
13/4 cups (425 mL) sour cream
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Steps:

For the filling: Combine the brown sugar, cinnamon, flour and pecans in a bowl and stir until well mixed. Set aside or refrigerate in an airtight container until ready to use. For the cake: Preheat the oven to 350F (180C). Grease and lightly flour a 10-inch (25 cm) Bundt pan and set aside. Sift together the flour, baking powder, baking soda and salt in a large bowl and set aside. Cream together the butter and sugar in a separate bowl with an electric mixer until light and fluffy, starting on low speed, then increasing to medium. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl after each addition. Add the flour mixture to the egg mixture, alternating with the sour cream, beating slowly, beginning and ending with the flour mixture. Scrape the sides of the bowl several times. Beat just until all the ingredients are well contained. Do not over-mix. Spoon half the batter into the prepared pan. Sprinkle evenly with the brown sugarpecan filling. Spoon remaining batter on top of the filling. Bake 50 minutes to 1 hour, until golden brown and toothpick inserted in the centre of the cake comes out clean. Remove from the oven and cool in the pan for 10 to 15 minutes. Turn the cake out onto a baking rack to cool completely. Read more: http://www.montrealgazette.com/life/Twas+night+before+Christmas+breakfast/5907393